meatless monday: cookin’ with my cuz

My cousin Lindsey was in town last week for work. She’s such a treat. She came bearing gifts of Bay Area beans (house fave Four Barrel, the new Sightglass), Bi-Rite’s honey caramel chocolates with sea salt, a huge jar of Papalote habanero salsa, and a gorgeous handwoven scarf from India. We enjoyed the fab weather (No jackets! No tights!), drank fab wine and whipped up a fab meal together: Gnocchi with Squash & Sweet Corn, inspired (as ever) by Pinterest, adapted by us.

gnocchi goodness.

We added some Brussels sprouts, sauteed and thrown on top, to add a dash green in this dish. The thing is, you can load this up with tons of veggies and work with a very light potato gnocchi and just a sprinkle of goat cheese. Make veg your base, and gnocchi and cheese more of a garnish. Promise you won’t miss the oodles of pasta at all. Light and springy with a green salad side.

I wish I had taken a photo of beautiful Lins while she was here. Instead, enjoy this little ditty; it always gets in my head when my cuz is in town. Recipe follows. Happy Meatless!

Turn off heat and stir the cooked gnocchi into the vegetables. Add a generous squeeze of lemon juice, and salt and pepper to taste. Transfer to a serving bowl and top with small hunks of goat cheese and a sprinkling of chopped parsley.